WINE MAP OF FRANCE

WINES OF FRANCE

THERE ARE 6 MAIN WINE PRODUCING REGIONS AND SOME OTHER SMALLER REGIONS AS:

1.BORDEAUX

2.BURGUNDY

3.RHONE

4.CHAMPAGNE

5.ALSACE

6.LOIRE

WINE LABELS

WINE LABELS

WINE TERMS

• ENOLOGY/OENOLOGY: SCIENCE OF WINE MAKING
• AMPELLOGRAPHY: SCIENCE OF STUDYING GRAPES
• VATS: FERMENTING VESSELS
• LEES: IMPURITIES
• BRUT: VERY DRY
• SEC: MEDIUM DRY
• DEMI-SEC: MEDIUM SWEET
• DOUX: SWEET
• MUST: UNFERMENTED GRAPE JUICE
• APERITIFS: ALCOHOLIC BEVERAGE SERVED OR CONSUMED BEFORE THE MEAL, HELPS IN INCREASING THE APPETITE
• DIGESTIFS: ALCOHOLIC BEVERAGE SERVED OR CONSUMED AFTER THE MEAL, HELPS IN DIGESTION
• CASK: BARRELS MADE UP OF OAK WOOD, USED TO STORE AND AGE WINES
• CELLAR: A WAREHOUSE (USUALLY UNDERGROUND) USED TO STORE WINES
• CHAI: FRENCH TERM FOR CELLAR
• MAITRE DE CHAI: CELLAR MASTER
• VINE: CREEPER OF GRAPE
• VINEYARD: THE PLACE WHERE VINES ARE GROWN

AROMATIZED WINE

This category cannot really be accepted as wines due to the reason that they essentially may not be made from grapes. These are known as Appetizer wines and are used before the meals to stimulate the appetite. These are usually dry wines which are fortified after the fermentation is complete. They can be flavored too and the alcohol content generally ranges from 20-24%.

  

FORTIFIED WINE

Dessert wines are generally fortified with brandy which halts their fermentation and makes them stronger and sweeter than table wines and sparkling wines. These are wines which are generally used after the meals with desserts or between meals with snacks. They have a filling effect because of their sweetness and also helps in relaxation and digestion after the meal. Fortified wines are very sweet and have an alcoholic content of about 22%. Basically, the fortification enables the wines to travel more as the increased alcohol content gives the strength to the wines. The time at which the brandy is added decides the degree of sweetness or dryness of the wine.